Healthier Peanut Butter Eggs

I’ve had the urge to eat Peanut Butter Eggs this week.peanut butter eggs

I blame it on all of the Easter commercials I’ve been seeing on TV.

Rather than choose a Reese’s Peanut Butter Egg, which is loaded with refined sugars, preservatives, and who-knows-what-else, I decided to try making a batch of my own peanut butter eggs this year. My version features only three all-natural ingredients in the peanut butter middle, and can be prepared in no time! In fact, you may already have all the ingredients you need to make a batch right now.

My friends have deemed these better than the original peanut butter eggs, so I hope you’ll agree!

Healthier Peanut Butter Eggs
makes 6 pieces

Adapted from this recipe

Ingredients:

1/2 cup organic, natural peanut butter (creamy or crunchy, your choice)
2 tablespoons pure maple syrup
1 tablespoon coconut flour
1/4 teaspoon of sea salt (add only if your peanut butter is unsalted)
1/2 cup dark chocolate chips
1 teaspoon coconut oil

Directions:

In a medium bowl, combine the peanut butter, maple syrup, coconut flour, and salt (if using). Mix very well, until a uniform batter is formed. Use a spoon to scoop the batter into 6 balls, and use your hands to shape the dough into flat egg-like shapes. Arrange the 6 eggs shapes on a plate lined with parchment paper, and place in the freezer to set.

While the peanut butter middles are setting in the freezer, melt the dark chocolate chips and stir in the coconut oil. Remove the the peanut butter middles from the freezer, and dunk each one into the chocolate mixture, so that they are completely coated. Return the chocolate covered pieces to the parchment paper, and spoon any additional chocolate over the tops for a thicker chocolate coating, if you like.

Allow to set in the freezer for at least 10 more minutes before serving.peanut butter eggs

For best texture, store and serve directly from the freezer. The chocolate will soften if left at room temperature for too long.

5 from 17 votes
Print
Healthier Peanut Butter Eggs
Prep Time
20 mins
Total Time
20 mins
 

A healthier alternative to the popular Easter candy!

Course: Dessert
Servings: 6
Calories: 236 kcal
Author: Detoxinista.com
Ingredients
  • 1/2 cup organic , natural peanut butter (creamy or crunchy, your choice)
  • 2 tablespoons pure maple syrup
  • 1 tablespoon coconut flour
  • 1/4 teaspoon of sea salt (add only if your peanut butter is unsalted)
  • 1/2 cup dark chocolate chips
  • 1 teaspoon coconut oil
Instructions
  1. In a medium bowl, combine the peanut butter, maple syrup, coconut flour, and salt (if using). Mix very well, until a uniform batter is formed.
  2. Use a spoon to scoop the batter into 6 balls, and use your hands to shape the dough into egg-like shapes. Arrange the 6 eggs shapes on a plate lined with parchment paper, and place in the freezer to set.
  3. While the peanut butter middles are setting in the freezer, melt the dark chocolate chips and stir in the coconut oil.
  4. Remove the the peanut butter middles from the freezer, and dunk each one into the chocolate mixture, so that they are completely coated. Return the chocolate covered pieces to the parchment paper, and spoon any additional chocolate over the tops for a thicker chocolate coating, if you like.
  5. Allow to set in the freezer for at least 10 more minutes before serving.
Recipe Notes

For best texture, store and serve directly from the freezer. The chocolate will soften if left at room temperature for too long.

Note: If you can’t tolerate peanut butter, any other type of nut or seed butter will work for this recipe. Try using sunflower seed butter or almond butter for a tasty alternative! This recipe would also be appropriate for vegans, if vegan chocolate chips are used for the chocolate coating.

Enjoy!

Reader Feedback: Do you have a favorite type of seasonal Easter candy? I used to look forward to Cadbury Creme Eggs every year, so those are on my list to re-create next year! (Talk about a challenge.)

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Comments

Angela @ Food Angel

Oh my! These look dangerous to keep around 😉 I love Justin’s peanut butter cups, especially the dark chocolate, so these would be perfect for me for Easter!

Kelli

Wondering if I could sub xylitol for the syrup. Since one is solid and the other liquid I’m wondering if I’d have to add a little melted coconut oil to make up for the difference in moisture?

Alice

These are so good, my favorite combination. I used rice flour instead of coconut, it was fine. I forgot the sea salt in the peanut butter so I sprinkled it on the melted chocolate and it was delicious. Thanks!!!!

Erica

I just made these and they’re sitting in the freezer, but I realized I forgot to use coconut oil in the chocolate! Will they still turn out ok?

    Megan Gilmore

    Yes, they should be fine!

Missy Jo

Thank you for this recipe! I just made these and they are wonderful…..don’t look as pretty as your’s, but I tried. I didn’t have chocolate chips, but I had a bar of Ghirardelli 100% Cacao unsweetened chocolate that I melted with the coconut oil and I added some drops of liquid stevia…..I only knew I could do this because I’m learning how to cook from you. So thankful for everything you do on here and that book can’t get here fast enough! Another great recipe so that I don’t feel left out when my family is eating their unhealthy chocolate eggs 🙂

Deb

Amazing! Delish! I just started weaning off sugar and eating clean, this saved the day. It stopped a grocery store run for what was sure to be a blowout junk fest! I used pure almond butter and almond flour since I didn’t have raw peanut butter and coconut flour.

    Casey

    These are soo good! Never buying reese’s ever again – my new favorite thing. Thanks!! Definitely a fan 🙂

Colleen

It’s no where near Easter but I am chugging through the recipes of yours that look doable to me, and this one is one of the best, and easiest! This was the first time I got to use coconut flour, I love the idea of using that and no powdered sugar. I doubled the batch and got 13 egg shapes, then just dumped homemade chocolate on top, so they didn’t look as pretty as yours, but tasted better than real Reese’s eggs, my husband said so!

E.

Thanks for this! Question: I’d prefer to use coconut sugar, so how much of that would I use instead of the maple syrup?

Donna

I did a test run with these last week, substituting cashew butter for peanut butter, and they were easy to make and tasted amazing. Made a triple batch today (18 eggs) for my son’s Easter party and will be making a similar version (with ghee) again as cashew butter balls around Christmas.

Melissa

Mmmmmmmmmmmm…. These are delicious! I made them for my daughter for Easter, but I think I’ll have to make more for her because I made them too early and I can’t stop eating them!!!

Eden Passante

These are the best and I love that you found a healthier way to make them! Need to try this ASAP!

Archana

What can I substitute for the coconut flour? I make your peanut butter cup recipe every so often, but I think these will be more the texture of Reese’s pb cups.

Charis

Thanks for the great recipe! It is my go-to when the chocolate-PB craving hits! Creamy, peanut-buttery and just the perfect balance of sweet and salty.

TT

I was going to make these for Easter. How far in advance could I make them?

Mali

Would agave work for this recipe instead of maple syrup?

Jenna

I was feeling lazy (and hangry), so I modified the recipe like this:

I had about 1/2 c of peanut butter left in the jar, so I left it right where it was, added the maple syrup, almond meal (for coconut flour, because that was what I had), and chocolate chips to the jar. Mixed it up, and ate it with a spoon. It was delicious!

It wasn’t quite as presentable or egg-like, but it is certainly something I would do again in a pinch/sweet craving.

Thanks!

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